CN103689345A - Preparation method of grain sauce and prepared grain sauce - Google Patents
Preparation method of grain sauce and prepared grain sauce Download PDFInfo
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- CN103689345A CN103689345A CN201310630328.7A CN201310630328A CN103689345A CN 103689345 A CN103689345 A CN 103689345A CN 201310630328 A CN201310630328 A CN 201310630328A CN 103689345 A CN103689345 A CN 103689345A
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- 229940078035 curdlan Drugs 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 1
- HDFXRQJQZBPDLF-UHFFFAOYSA-L disodium hydrogen carbonate Chemical compound [Na+].[Na+].OC([O-])=O.OC([O-])=O HDFXRQJQZBPDLF-UHFFFAOYSA-L 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000009627 gardenia yellow Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000019680 high-energy food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 229940097275 indigo Drugs 0.000 description 1
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 229940072033 potash Drugs 0.000 description 1
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 1
- 235000015320 potassium carbonate Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 229940026314 red yeast rice Drugs 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- KINGXFAMZNIVNL-SXQDSXCISA-N safflor yellow A Natural products OC[C@@H]1O[C@H]2[C@H](OC3=C2C(=O)C(=C(O)C=Cc4ccc(O)cc4)C(=O)[C@]3(O)[C@@H]5O[C@H](CO)[C@@H](O)[C@H](O)[C@H]5O)[C@@H](O)[C@H]1O KINGXFAMZNIVNL-SXQDSXCISA-N 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 239000013638 trimer Substances 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of grain sauce and prepared grain sauce. The preparation method comprises the steps of pre-boiling grains, implementing high-temperature short-time sterilizing, so as to reserve nutrition of grains and also kill bacteria and harmful bacteria in the grains, and packaging the prepared grain sauce by adopting a sterile cold-filling technology. Furthermore, the invention discloses the grain sauce, wherein the grain sauce consists of grains as well as any one or any mixtures of edible sugar, starch, a thickening agent, an acidity regulating agent, pigment and essence. The preparation method disclosed by the invention, through pre-boiling and soaking treatment, can shorten duration required by soaking and can effectively prevent growth and deterioration of microorganisms, and the preparation method, in particular at relatively high temperature, can effectively maintain product quality; the preparation method, through the high-temperature short-time sterilizing and sterile filling, guarantees safety; in addition, the preparation method can be used for killing spore bacteria under conditions of low temperature and low pressure after activating the spore bacteria, so as to keep product nutrition, save energy consumption required by sterilization and reduce cost.
Description
Technical field
The present invention relates to a kind of food-processing method, relate in particular to a kind of cereal sauce and preparation method thereof.
Background technology
In China resident's meals, approximately there are the heat energy of 60-70% and 60% protein from cereal, cereal is the important sources of B family vitamin in people's meals, also can provide a certain amount of inorganic salts simultaneously.Along with the raising of people's living standard, the cereal foods of nutrient health more and more receives the concern of ordinary consumer.If oat is exactly a kind of nutritious, low sugar, high nutrition, high energy food, oat is rich in the nutritional labelings such as starch, protein, fat, B family vitamin, niacin, folic acid, pantothenic acid, calcium, iron, has the effects such as beneficial liver, nourishing the stomach and beauty care.Oat also has antibacterium, oxidation resistant effect.The cereal such as the black rice being loved by the people in addition, corn, barley, Chinese sorghum are also used to make various food, to meet the demand in market.Therefore, the market potential of cereal foods is huge,
And traditional cereal processing method is generally infusion, the infusion of cereal need to consume a large amount of time, preparation method such for present work and the allegro consumer that lives is very inconvenient, and the chewiness of infusion meeting destruction cereal-granules, makes mouthfeel variation.
The existing Method type of processing for cereal is more, its Patent CN101636090A discloses a kind of beverage composition for treating dental erosion that comprises the dried grains original washing powder that is derived from cereal mixt, wherein specifically disclose a kind of in manufacture process in the situation that not adding enzyme the method for boiling cereal mixt, when mixing with liquid, dried grains original washing powder forms almost sufficiently long duration of stabilizing solution without sedimentation with edible.Because cereal is in growth, harvesting, transportation, easily go mouldy, its content of microorganisms is exceeded standard, this patent is just carried out boiling to cereal, for the microorganism in cereal, does not process, and still likely health is impacted.Wherein, spore bacteria is one of modal bacterial species in cereal.
The topmost feature of spore bacteria is exactly resistance, and high temperature, ultraviolet ray, dry, ionising radiation and a lot of poisonous chemical substance are had to very strong resistance.Spore bacteria is different from vegetative cell in structure and chemical composition, and spore bacteria has many characteristics that are different from vegetative cell.Common process for sterilizing can not be killed spore bacteria.Traditional way is under HTHP, to carry out sterilization, but high temperature all has a great impact the nutrition of product, color, local flavor for a long time.Existing technology cannot protect bread basket nutrition not run off when effectively eliminating spore bacteria, and mouthfeel and local flavor be variation not.
Starch, protein, vitamins and other nutritious components contained in bread basket are at high temperature easily destroyed, and therefore, in process, the time of boiling or sterilization and temperature all need strict control.Current technological requirement and production method cannot meet the demand in market.
Summary of the invention
The object of the invention is to solve that in prior art, cereal food processing is loaded down with trivial details, control of microorganisms is difficult, the unsettled problem of quality, a kind of efficient, method of production energy-saving treating grain sauce and the cereal sauce that the method makes are provided.
The preparation method who is to provide a kind of cereal sauce of a first aspect of the present invention, step comprises:
Step 1, by cereal precook, immersion treatment;
Step 2, the cereal after processing is placed in water boiling;
Step 3, drains the cereal after institute's boiling in step 2, adds auxiliary material to mix and heats, and described heating-up temperature scope is 70-98 ℃, and time range is 2-30min;
Step 4, sterilization, obtains required cereal sauce.
The preparation method of above-mentioned cereal sauce also comprises: step 5, sterile filling.
In above-mentioned preparation method, process the fresh water (FW) that water that cereal uses is preferably electrical conductivity <50 μ s/cm.
Precook in above-mentioned preparation method's step 1 water that adds and the part by weight of cereal is preferably 1:(1-5), 1:(2-4 more preferably), most preferably be, as 1:2 or 1:3.
The temperature range of precooking in above-mentioned preparation method's step 1 is preferably 70-98 ℃, 75-95 ℃ more preferably, and the time range of precooking is preferably 5-80min, more preferably 10-60min.
After precooking in above-mentioned preparation method's step 1 and before soaking, make cereal be cooled to normal temperature state.
Wherein, be preferably and use normal-temperature water flushing cereal to make it to be cooled to normal temperature state.
In above-mentioned preparation method's step 1, in cereal immersion process, cereal and water are preferably 1:(1-4 by weight proportion), 1:(1-3 more preferably), most preferably be as 1:1 or 1:2.
In above-mentioned preparation method's step 1, in cereal immersion process, the time of immersion is preferably 2-10h, 2-8h more preferably, and the temperature of immersion is preferably 10-35 ℃, more preferably 20-30 ℃.
The immersion treatment of precooking described in above-mentioned preparation method's step 1 makes the abundant imbibition of cereal, softening, and after immersion, cereal expansion rate of water absorption is 1-5 times.
In boiling process described in above-mentioned preparation method's step 2, the cereal that step 1 obtains and water weight ratio example are preferably 1:(1-4), 1:(1-3 more preferably), most preferably be as 1:1 or 1:2.
In above-mentioned preparation method's step 2, the temperature range of boiling is preferably 70-98 ℃, 75-95 ℃ more preferably, and the time range of boiling is preferably 5-80min, more preferably 10-60min.
In above-mentioned preparation method's step 3, the auxiliary material adding comprises one or more the mixture in table sugar, starch, thickener, acidity regulator, pigment or essence.
Wherein, table sugar described in above-mentioned step 3 is unrestricted, can be to be selected from white granulated sugar, sugar nibs, continuous granulated sugar, brown granulated sugar, brown sugar, rock sugar, powdered glucose, glucose syrup, maltose, invert syrup, fruit glucose syrup, pectin, guar gum, honey and molasses etc.
Starch described in above-mentioned step 3 is unrestricted, can be green starch, farina, wheaten starch, sweet potato starch, cornstarch, water caltrop starch and Lotus Root Starch etc.
Thickener described in above-mentioned step 3 is unrestricted, can be tara gum, acetate starch, starch phosphate sodium, guar gum, pectin, gloiopeltis glue, sodium alginate propylene glycol ester, sodium alginate, Sunset Abelmoschus Root glue, xanthans, carragheen, curdlan, phosphorylation PASELLI EASYGEL, hydroxypropyl PASELLI EASYGEL, Sodium Hydroxymethyl Stalcs, locust bean gum, methylcellulose, gellan gum, gelatin, sodium carboxymethylcellulose, hydroxypropul starch, agar, Ultra Tex 2 etc.
Acidity regulator described in above-mentioned step 3 is unrestricted, can be citric acid, potassium citrate, natrium citricum, tartaric acid, malic acid, lactic acid, acetic acid, sodium acid carbonate, disodium bicarbonate, saleratus, sodium carbonate, potash, potassium hydroxide, calcium hydroxide, phosphoric acid, calgon, sodium phosphate trimer, tertiary sodium phosphate, tripotassium phosphate, sodium pyrophosphate etc.
Pigment described in above-mentioned step 3 is also unrestricted, it can be natural bata-carotene, beet red, turmeric, safflower yellow, the red cowberry of lac is red, capsanthin, chilli orange, red rice is red, coreopsis yellow extract, black soya bean is red, maize, radish red, cacao pigment, red yeast rice, Monascus color, the certain herbaceous plants with big flowers that falls is red, Hei Jialun is red, gardenia yellow, mast is blue, sea-buckthorn is yellow, roselle is red, acorn cup palm fibre, NP is red, many favours Ke palm fibre, mulberry fruit is red, natural leaf mustard is red, fruit of Cherokee rose palm fibre, curcumin, peanut agriculture is red, Grape Skin is red, algae is blue, plant carbon black, close illiteracy is yellow, Asian puccoon is red, tea uranidin, amaranth, carmine, newly red, lemon yellow, sunset yellow, indigo, light blue, crimson, lure red etc.
Essence described in above-mentioned steps 3 can be fruit essence, as peach flavor, essence for organi juice, blackberry, blueberry essence, strawberry essence, flavoring pineapple essence, flavoring apple essence, lychee flavor, mango essence, lemon extract, oat essence, barley essence etc., also can be natural perfume material essence, as ginger, pepper, peppermint, cloves, jasmine, sweet osmanthus, rose, nutmeg, spiceleaf, tsaoko and cassia bark etc.
In above-mentioned preparation method's step 3, heating can be so that the starch in cereal be slowly separated out to suitable viscosity, and wherein said heating-up temperature scope is 80-95 ℃ more preferably, and the time range of heating is 5-20min more preferably.
Sterilization temperature scope described in above-mentioned preparation method's step 4 is preferably 95-120 ℃, 105-110 ℃ more preferably, and the time range of sterilization is preferably 110-250s, more preferably 120-240s.
Sterilization machine described in above-mentioned preparation method's step 4 is preferably tubular sterilization machine.
Sterile filling temperature range described in above-mentioned preparation method's step 5 is preferably 35-55 ℃, more preferably 40-50 ℃.
Nutritional labeling in the assurance cereal of the sterile filling temperature range energy maximum possible described in above-mentioned preparation method's step 5.
The mushroom that the method for the invention can be killed in cereal can be divided into field harmful bacteria and storage harmful bacteria, and it specifically comprises: bacillus (as the bacillus subtilis of Bacillus cercus, non-pathogenic, bacillus mycoides, bacillus polymyxa), Sporolactobacillus (as synanthrin lactobacillus), gemma Sarcina (as monococcus, diplococcus, streptococcus, tetrads, sarcine and staphylococcus), mucor, rhizopus, Penicillium notatum, Aspergillus, chactomium globosum bacterium, sickle mycete etc.Wherein, spore bacteria is the mushroom of kill bacteria effect optimum.
Cereal of the present invention mainly refers to the seed coarse cereals of grass, such as corn, millet, black rice, glutinous rice, wheat, highland barley, buckwheat, oat, seed of Job's tears, Chinese sorghum etc., its size shape is unrestricted, can be whole grain, particle, roll, grinds the forms such as skin.
A second aspect of the present invention provides a kind of cereal sauce of preparing as said method, comprises one or more the mixture in cereal materials and table sugar, starch, thickener, acidity regulator, pigment or essence.
Above-mentioned cereal sauce can be in the food such as the dairy products (as Yoghourt, and being preferably liquid yogurt) containing described cereal, fruit drink, jelly, candy, ice cream, ice cream, Sha Bing, cake, baked goods, cored food.
For this reason, the present invention also provides a kind of food that contains above-mentioned cereal sauce.
Wherein, described food can be dairy products (as Yoghourt, and being preferably liquid yogurt), fruit drink, jelly, candy, ice cream, ice cream, Sha Bing, cake, baked goods, cored food etc.
Beneficial effect of the present invention:
1) immersion treatment of precooking described in preparation method's step 1 of the present invention, is better than traditional immersion treatment technique.Traditional immersion needs 12-24h consuming time, and even also the needing of some cereal kind adds the auxiliary agents such as phosphate to reach the effect of immersion.
In addition, the immersion treatment of precooking in preparation method's step 1 of the present invention can shorten the time that immersion needs, and effectively prevents that growing of microorganism is rotten, especially, in the situation that summer weather is warmmer, effectively keeps the quality of product; By adopting high temperature, filling under germ-free condition, guarantee safety.
2) boiling described in step 2 of the present invention is that spore bacteria is brought back to life.In cereal storage, transportation, the cytoplasm of spore bacteria can form the spherical or oval-shaped hypopus that a kind of resistance is very strong because highly concentrating and dewater, and under this hypopus state, is difficult to kill; And under the condition described in step 2, the spore bacteria in cereal can be brought back to life.
Method employing of the present invention first brings back to life bacterium to be killed bacterium again, just spore bacteria can be killed at low temperatures, thereby can keep product nutrition, saves power consumption and the time of the required consumption of sterilization, reduces the cost.
Therefore, preparation method of the present invention first precooks cereal, and then high temperature, had both retained the nutrition of cereal, again the bacterium in cereal, poisonous and harmful bacterium is killed, and can also guarantee the particle integrity degree of cereal simultaneously.Adopt cold-aseptic filling technology, the shelf-life can reach 12 months at normal temperatures again.
Cereal sauce provided by the present invention, instant bagged, without reprocessing, convenient, healthy, safety.
Specific embodiment
Bread basket generally all can have harder crust, if the time of precooking is short, makes the bread basket cannot be well-done.Cereal is rich in starch in addition, and in process, viscosity can strengthen along with the time lengthening of boiling or sterilization, so need strict control time and temperature.Make bread basket can not return life, too thickness is lost mouthfeel again, guarantees the distinctive particle chewiness of cereal and local flavor simultaneously.
The invention provides a kind of method of preparing cereal sauce, and the cereal sauce prepared of described method, bactericidal effect is good, and production efficiency is high, and can keep particle chewiness and the local flavor of cereal.Below in conjunction with specific embodiment, the present invention will be further described, but not as limiting to the invention.
embodiment 1
Step 1, the oat immersion of precooking
According to fresh water (FW) and oat grain part by weight, be that 1:3 precooks, the time of precooking is 30min, and the temperature of precooking is 90 ℃, and after having precooked, cooling gradually, then soaks 5h at normal temperatures.
Step 2, oat boiling
Soaked oat grain and fresh water (FW) part by weight are 1:2, are heated to 90 ℃ and carry out boiling, and the boiling time is 30min.
Step 3, batching
By draining through the good oat of step 2 boiling, feed intake.The mixed weight ratio of its batching is: the oat 50% draining, white granulated sugar 30%, hydroxypropyl PASELLI EASYGEL 5%, citric acid 0.3%, oat essence 0.05%, water 14.65%.Mix according to the above ratio, be heated to 95 ℃, and keep temperature constant 15min.
Step 4, sterilization
The temperature of sterilization is controlled at 105 ℃, and sterilizing time is controlled at 180s.
Step 5, sterile filling
Filling temperature is controlled at 40 ℃.
The most preferred oat varieties of the present embodiment is naked oats, and with respect to other kinds, naked oats has higher nutritive value, mouthfeel more full of elasticity.The naked oats sauce mouthfeel resilient enough that method described in use the present embodiment makes.Normal temperature storage, easy to use.
embodiment 2
Step 1, the black rice immersion of precooking
According to the part by weight of fresh water (FW) and swallow black rice, be that 1:2 precooks, the time of precooking is 10min, and the temperature of precooking is 90 ℃, and after having precooked, cooling gradually, then soaks 3h at normal temperatures.
Step 2, black rice boiling
By the black rice of step 1 gained and fresh water (FW) part by weight, be 1:1, be heated to 80 ℃ and carry out boiling, the boiling time is 10min.
Step 3, batching
The black rice that step 2 is processed drains, and feeds intake.The mixed weight ratio of its batching is: the black rice 40% draining, white granulated sugar 30%, pectin 2%, citric acid 0.5%, water 27.5%.In above-mentioned ratio, mix, be heated to 95 ℃, and keep temperature constant 5min.
Step 4, sterilization
Sterilization temperature is controlled at 10 ℃, and sterilizing time is controlled at 150s.
Step 5, sterile filling
Filling temperature is controlled at 50 ℃.
The black rice sauce bacteria containing amount that makes by the step described in the present embodiment is low, flavor taste is good, be of high nutritive value, and is easy to storage, in the time of need to eating, only need add warm water edible.
Embodiment 3
Step 1, the barley immersion of precooking
According to the part by weight of fresh water (FW) and barley, be that 1:3 precooks, the time of precooking is 10min, and the temperature of precooking is 90 ℃, and after having precooked, cooling gradually, then soaks 3h at normal temperatures.
Step 2, barley boiling
Soaked barley and fresh water (FW) part by weight are 1:2, are heated to 85 ℃ and carry out boiling, and the boiling time is 20min.
Step 3, batching
The barley of processing through step 2 is drained, feed intake.The mixed weight ratio of its batching is: the barley 50% draining, white granulated sugar 40%, barley essence 0.1%, water 9.9%.In above-mentioned ratio, mix, be heated to 95 ℃, and keep temperature 10min.
Step 4, sterilization
The temperature of sterilization is controlled at 100 ℃, and sterilizing time is controlled at 200s.
Step 5, sterile filling
Filling temperature is controlled at 45 ℃.
The barley sauce making by the method described in the present embodiment, its mouthfeel is unique, local flavor is pure, nutritious, and memory time is long.
Embodiment 4
The immersion of precooking of step 1 corn
According to the part by weight of fresh water (FW) and barley, be that 1:1 precooks, the time of precooking is 60min, and the temperature of precooking is 90 ℃, and after having precooked, cooling gradually, then soaks 5h at normal temperatures.
Step 2, corn boiling
Soaked corn and fresh water (FW) part by weight are 1:2, are heated to 90 ℃ and carry out boiling, and the boiling time is 40min.
Step 3, batching
The corn of processing through step 2 is drained, feed intake.The mixed weight ratio of its batching is: the corn 30% draining, white granulated sugar 30%, guar gum 2%, water 38%.In above-mentioned ratio, mix, be heated to 95 ℃, keep this temperature 20min.
Step 4, sterilization
Sterilization temperature is controlled at 105 ℃, and sterilizing time is controlled at 200s.
Step 5, sterile filling
Filling temperature is controlled at 40-50 ℃.
Corn sauce of the present invention is easy to store, and the cereal bacteria containing amount after processing is low, and nutritive value is abundant and edible convenient, is beneficial to that people eat and nutrient absorption.
Should be understood that, the inventive method is equally applicable to other various cereal such as rice, millet, glutinous rice, wheat, highland barley, buckwheat, Chinese sorghum.
And, prepared cereal sauce, can be for: containing dairy products (as Yoghourt, and being preferably liquid yogurt), fruit drink, jelly, candy, ice cream, ice cream, Sha Bing, salad (salad), cake (as cake), the baked goods (as bread) of described cereal, have in the food such as filling food (as pie, moon cake).
Use method of the present invention simple to operation, can be by the bacterium in cereal without HTHP, especially spore bacteria is killed, and has greatly reduced the bacteria containing amount in cereal.The cereal sauce that uses method of the present invention to prepare, its mouthfeel and local flavor are close to the original flavor of bread basket, and cereal nutritive value runs off less, can as much as possible guarantee product quality.
Table 1 is the control experiment result of process for sterilizing of the present invention and traditional process for sterilizing and effect thereof.
Table 1, process for sterilizing of the present invention and traditional process for sterilizing and effect comparison table thereof
As known from Table 1, traditional process for sterilizing and process for sterilizing of the present invention, the spore bacteria of cereal all can be killed, but traditional process for sterilizing need to reach 121 ℃ of temperature and keep just reaching the effect of sterilization after this temperature 20min, under high temperature action, can affect for a long time nutritional labeling, mouthfeel and the local flavor of product.And process for sterilizing of the present invention is first placed in bread basket water and is heated to 75-95 ℃ and holding temperature 5-80min, after cell rehydration, gemma are brought back to life, re-use the sterilization machine of 105-110 ℃, carry out the sterilization of 120-240s, spore bacteria in cereal all can be killed.Process for sterilizing of the present invention carries out at a lower temperature, can not impact the nutritional labeling of bread basket, mouthfeel and local flavor, has as much as possible guaranteed product quality.
Above specific embodiments of the invention be have been described in detail, but it is as example, the present invention is not restricted to specific embodiment described above.To those skilled in the art, any equivalent modifications that this practicality is carried out and alternative also all among category of the present invention.Therefore, equalization conversion and the modification done without departing from the spirit and scope of the invention, all should contain within the scope of the invention.
Claims (10)
1. a preparation method for cereal sauce, is characterized in that, its step comprises:
Step 1, by cereal precook, immersion treatment;
Step 2, the cereal after processing is placed in water boiling;
Step 3, drains the cereal after institute's boiling in step 2, adds auxiliary material to mix and heats, and its heating-up temperature scope is 70-98 ℃, and time range is 2-30min;
Step 4, sterilization, obtains required cereal sauce.
2. preparation method as claimed in claim 1, is characterized in that, in described step 1, the precook water that adds and the part by weight of cereal are 1:(1-5).
3. preparation method as claimed in claim 1, is characterized in that, the temperature range of precooking in described step 1 is 70-98 ℃, and time range is 5-80min.
4. preparation method as claimed in claim 1, is characterized in that, in described step 2 boiling for cereal that step 1 is obtained and the part by weight of water be 1:(1-4).
5. preparation method as claimed in claim 1, is characterized in that, in described step 2, the temperature range of boiling is 70-98 ℃, and time range is 5-80min.
6. preparation method as claimed in claim 1, is characterized in that, the sterilization temperature scope described in described step 4 is 95-120 ℃, and time range is 110-250s.
7. preparation method as claimed in claim 1, is characterized in that, described step also comprises step 5, sterile filling.
8. preparation method as claimed in claim 7, is characterized in that, the sterile filling temperature range described in described step 5 is 35-55 ℃.
9. a cereal sauce, is characterized in that, by the method for claim 1, prepares, and described cereal sauce comprises one or more the mixture in cereal materials and table sugar, starch, thickener, acidity regulator, pigment or essence.
10. one kind contains the food of cereal sauce as claimed in claim 9.
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| CN106035659A (en) * | 2016-06-13 | 2016-10-26 | 宁夏海达生物科技开发有限公司 | Stirring type black rice and highland barley yoghourt and preparation method thereof |
| CN106359601A (en) * | 2016-09-26 | 2017-02-01 | 中国食品工业（集团）公司 | Nutritional meal replacement yoghourt and preparing method thereof |
| CN107897675A (en) * | 2017-11-24 | 2018-04-13 | 桂林满梓玉农业开发有限公司 | A kind of cassava glutinous rice cake and preparation method thereof |
| CN109303114A (en) * | 2017-07-26 | 2019-02-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Grain Yoghourt and preparation method thereof |
| CN109430410A (en) * | 2018-12-18 | 2019-03-08 | 光明乳业股份有限公司 | A kind of nut grain milk and preparation method thereof |
| CN110959829A (en) * | 2019-12-16 | 2020-04-07 | 光明乳业股份有限公司 | Oat compound cereal sauce and preparation method thereof |
| CN112167600A (en) * | 2020-10-23 | 2021-01-05 | 吉林省盛铎食品科技有限公司 | Sauce prepared from five kinds of grains and processing method thereof |
| CN112425629A (en) * | 2020-11-23 | 2021-03-02 | 广州焙乐道食品有限公司 | A soft cereal sauce containing multiple cereals and its preparation method |
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| CN106035659A (en) * | 2016-06-13 | 2016-10-26 | 宁夏海达生物科技开发有限公司 | Stirring type black rice and highland barley yoghourt and preparation method thereof |
| CN106359601A (en) * | 2016-09-26 | 2017-02-01 | 中国食品工业（集团）公司 | Nutritional meal replacement yoghourt and preparing method thereof |
| CN109303114A (en) * | 2017-07-26 | 2019-02-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Grain Yoghourt and preparation method thereof |
| CN107897675A (en) * | 2017-11-24 | 2018-04-13 | 桂林满梓玉农业开发有限公司 | A kind of cassava glutinous rice cake and preparation method thereof |
| CN109430410A (en) * | 2018-12-18 | 2019-03-08 | 光明乳业股份有限公司 | A kind of nut grain milk and preparation method thereof |
| CN110959829A (en) * | 2019-12-16 | 2020-04-07 | 光明乳业股份有限公司 | Oat compound cereal sauce and preparation method thereof |
| CN112167600A (en) * | 2020-10-23 | 2021-01-05 | 吉林省盛铎食品科技有限公司 | Sauce prepared from five kinds of grains and processing method thereof |
| CN112425629A (en) * | 2020-11-23 | 2021-03-02 | 广州焙乐道食品有限公司 | A soft cereal sauce containing multiple cereals and its preparation method |
| CN112544662A (en) * | 2020-12-14 | 2021-03-26 | 广州合诚实业有限公司 | Black rice and shiitake mushroom sauce for bread sandwich with long shelf life and preparation method and application thereof |
| CN116172180A (en) * | 2021-11-26 | 2023-05-30 | 内蒙古伊利实业集团股份有限公司 | Zero-sucrose nut cereal fruit jam and preparation method and application thereof |
| CN116172180B (en) * | 2021-11-26 | 2024-06-14 | 内蒙古伊利实业集团股份有限公司 | Zero-sucrose nut cereal fruit jam and preparation method and application thereof |
| CN114177990A (en) * | 2021-12-15 | 2022-03-15 | 江苏豪蓓特食品有限公司 | Preparation process of oat sauce |
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